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Vintage Baking Guide: Classic Baking Substitutes

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Step into the enchanting world of vintage baking, where each recipe tells a story and every ingredient has a history. In this delightful exploration, we’re revisiting the classic era of baking with a twist, offering you a comprehensive list of 50 ingredient substitutes that preserve the timeless essence of your favorite recipes. Whether you’re a seasoned baker recreating nostalgic flavors or a curious novice eager to experiment with the charm of bygone days, these substitutes provide a bridge between the old and the new. From finding alternatives to buttermilk to reimagining how to use common pantry staples, this guide is your key to unlocking the secrets of traditional baking techniques with a modern touch.

Baking Substitutes

  1. Sour Cream for Buttermilk: Use equal amounts. 1 cup sour cream = 1 cup buttermilk.
  2. Plain Yogurt for Buttermilk: Use equal amounts. 1 cup yogurt = 1 cup buttermilk.
  3. Milk + Lemon Juice for Buttermilk: 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes.
  4. Milk + Cream of Tartar for Buttermilk: 1 cup milk + 1 3/4 teaspoons cream of tartar.
  5. Molasses for Brown Sugar: 1 cup molasses + 1 cup granulated sugar = 2 cups brown sugar.
  6. Honey for Sugar: Use 3/4 cup of honey for every 1 cup of sugar, reduce other liquids by 1/4 cup.
  7. Maple Syrup for Sugar: Use 3/4 cup syrup for every 1 cup of sugar, reduce other liquids by 3 tablespoons.
  8. Corn Syrup for Honey: Equal amounts. 1 cup corn syrup = 1 cup honey.
  9. Margarine for Butter: Equal amounts. 1 cup margarine = 1 cup butter.
  10. Lard for Butter or Shortening: Equal amounts. 1 cup lard = 1 cup butter.
  11. Shortening for Butter: Equal amounts. 1 cup shortening = 1 cup butter.
  12. Applesauce for Oil/Butter: Use equal amounts in cakes and quick breads. 1 cup applesauce = 1 cup oil.
  13. Mashed Bananas for Fats: 1 cup mashed banana = 1 cup butter or oil.
  14. Powdered Milk for Fresh Milk: 1/4 cup powdered milk + 1 cup water = 1 cup milk.
  15. Evaporated Milk for Fresh Milk: Equal amounts. 1 cup evaporated milk = 1 cup milk.
  16. Sweetened Condensed Milk for Cream: 1 cup sweetened condensed milk = 1 cup cream (in certain desserts).
  17. Cocoa Powder + Butter for Unsweetened Chocolate: 3 tablespoons cocoa + 1 tablespoon butter = 1 ounce unsweetened chocolate.
  18. Carob Powder for Cocoa Powder: Equal amounts. 1 tablespoon carob powder = 1 tablespoon cocoa powder.
  19. Instant Coffee for Espresso Powder: 1 teaspoon instant coffee = 1 teaspoon espresso powder.
  20. Bread Flour for All-Purpose Flour: Equal amounts, but expect a chewier texture.
  21. Cake Flour for All-Purpose Flour: 1 cup + 2 tablespoons cake flour = 1 cup all-purpose flour.
  22. Self-Rising Flour for All-Purpose Flour: 1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
  23. Cornstarch for Eggs (as a thickener): 2 tablespoons cornstarch = 1 egg.
  24. Vinegar + Baking Soda for Eggs: 1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg.
  25. Arrowroot Powder for Cornstarch: Equal amounts. 1 tablespoon arrowroot = 1 tablespoon cornstarch.
  26. Raisins for Dates: Equal amounts. 1 cup raisins = 1 cup chopped dates.
  27. Currants for Raisins: Equal amounts. 1 cup currants = 1 cup raisins.
  28. Lemon Zest for Lemon Extract: 2 teaspoons zest = 1 teaspoon extract.
  29. Orange Juice for Lemon Juice: Equal amounts. 1 tablespoon orange juice = 1 tablespoon lemon juice.
  30. Almond Extract for Vanilla Extract: 1/2 teaspoon almond extract = 1 teaspoon vanilla extract.
  31. Whole Milk for Cream: Use 7/8 cup milk + 1/8 cup melted butter to replace 1 cup cream in baking.
  32. White Sugar + Molasses for Dark Brown Sugar: 1 cup white sugar + 2 tablespoons molasses = 1 cup dark brown sugar.
  33. Powdered Sugar for Granulated Sugar: 1 3/4 cups powdered sugar = 1 cup granulated sugar (not for all recipes).
  34. White Vinegar for Apple Cider Vinegar: Equal amounts. 1 tablespoon white vinegar = 1 tablespoon apple cider vinegar.
  35. Light Corn Syrup for Golden Syrup: Equal amounts. 1 cup light corn syrup = 1 cup golden syrup.
  36. Pumpkin Pie Spice for Mixed Spice: Equal amounts. 1 teaspoon pumpkin pie spice = 1 teaspoon mixed spice.
  37. Vegetable Shortening for Lard: Equal amounts. 1 cup shortening = 1 cup lard.
  38. Rice Flour for Cake Flour: 7/8 cup rice flour = 1 cup cake flour (for gluten-free baking).
  39. Almond Milk for Regular Milk: Equal amounts in most recipes. 1 cup almond milk = 1 cup cow’s milk.
  40. Canned Pumpkin for Fresh Pumpkin Puree: Equal amounts. 1 cup canned = 1 cup fresh.
  41. Dried Herbs for Fresh Herbs: 1 teaspoon dried herbs = 1 tablespoon fresh herbs.
  42. Baking Powder for Cream of Tartar: 2 teaspoons baking powder = 1 teaspoon cream of tartar (in some recipes).
  43. Baking Soda + Cream of Tartar for Baking Powder: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar = 1 teaspoon baking powder.
  44. Margarine for Shortening: Equal amounts. 1 cup margarine = 1 cup shortening.
  45. Light Brown Sugar for Dark Brown Sugar: Equal amounts. 1 cup light brown sugar = 1 cup dark brown sugar.
  46. Unsweetened Chocolate + Sugar for Semi-Sweet Chocolate: 1 ounce unsweetened chocolate + 1 tablespoon sugar = 1 ounce semi-sweet chocolate.
  47. Nonfat Dry Milk Powder for Whole Milk Powder: Equal amounts in recipes where fat content is less critical.
  48. Fresh Lemon Juice for Bottled Lemon Juice: Equal amounts. 1 tablespoon fresh = 1 tablespoon bottled.
  49. Allspice for Clove: Equal amounts. 1 teaspoon allspice = 1 teaspoon ground clove.
  50. Wheat Germ for Nuts (in baking): Equal amounts. 1 cup wheat germ = 1 cup ground nuts.

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